Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes

Ingredients:

1 Package devils food cake mix (Betty Crocker is my favorite)

1 package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs 

2 teaspoons pure vanilla extract

1 Tablespoon instant espresso dissolved in 1/2 cup warm water (optional - substitute water)

24 Reese's Miniatures - Frozen (this help prevent the candy from disappearing in the batter)

Note:  You can also make the cupcakes using "The best Chocolate Devils Food Cake" recipe 

Peanut Butter Frosting

3 sticks unsalted soft butter

1 cup creamy peanut butter

2 Tablespoons vanilla extract

2 pounds confectioners sugar sifted

6-8 Tablespoons heavy cream (if using milk the amount will be less)

Preheat oven to 350 degrees and line muffin tines with paper liners.   

In a bowl combine the cake and pudding mix, add eggs, sour cream, oil espresso or water and beat slowly until combined.  Once combined increase speed to high and beat for 2 minutes.  S

Using a large cookie scoop, distribute the batter between 24 muffin wells, about 3 Tablespoons of batter.  Press one frozen Reese's miniature into the center of each cupcake.

Bake in preheated oven for 18-22 minutes or until the too of the cake spring back.  There will be a small indentation on the tops of the caked from the Reese's miniatures that is okay.

Cool cupcakes complexly before frosting.  

For the Frosting  in a large bowl cream butter and peanut butter until fluffy.  Slowly add in confectioner sugar, beating until  well blended.  Add vanilla and heavy cream.  Blend on low speed until moistened.  Add an additional 1 - 4 tablespoons of cream until you achieve the desired consistency.  Pipe frosting onto the cooled cupcakes and top with chopped peanut butter cup.